Chickpea Revithada

Chickpea Revithada is a delightful Greek pasta dish that combines the earthiness of chickpeas with the richness of tomato sauce and aromatic herbs. This dairy-free meal is hearty and satisfying, perfect for a comforting dinner.

Ingredients

• Chickpeas - 200 grams (canned or cooked)
• Pasta (your choice) - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Diced tomatoes - 400 grams (canned)
• Vegetable broth - 250 ml
• Bay leaf - 1
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, then add the diced tomatoes, vegetable broth, bay leaf, oregano, salt, and black pepper. Bring to a simmer.
4. Add the chickpeas and let the sauce simmer for about 10 minutes, stirring occasionally.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Remove the bay leaf from the sauce and combine the cooked pasta with the chickpea mixture, stirring to coat the pasta evenly.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in fiber, promoting digestive health.

Tags